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Panettone Trifle

about 10 - 12 servings
Intermediate
330 minutes
Celebrate your holidays with our delicious Panettone Trifle. This elegant dessert is perfect for your holiday table, sure to impress all your guests.
If you're looking for ways to prevent wasting food over the festive period, recipes like this Christmas Panettone Trifle are a great way to go about it. Keep a tin of cherries and some cherry juice in stock before the shops close, and then the rest of the ingredients will likely already be in the...
Recipe Ingredients
How to Prepare
Tips
Your trifle will keep for up to 2 days, add the cream layer and decorations just before you are ready to serve. 
Tips
Make sure your mascarpone and cream are at room temperature before whipping to ensure a lovely smooth topping.
Tips
Love this recipe? Why not get inspired by our delicious vegan option with our Vegan Christmas Trifle or Dr. Oetker Christmas Trifle recipes? Discover your favourite today!
Tips
Love this treat recipe? Why not get inspired by our other Christmas recipes. Pick up your favourite today!
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Recipe Ingredients

For the Jelly
425 gTinned Black Cherries (1 tin)
650 mlCherry Juice
5 leavesDr. Oetker Platinum Grade Leaf Gelatine
For the Panettone Layer
450 gPanettone
15 mlSherry (1tbsp)
For the Custard
400 mlWhole Milk
250 mlDouble Cream
15 gDr. Oetker Madagascan Vanilla Paste (1tbsp)
6Egg Yolks
50 gCaster Sugar
40 gCornflour
For the Mascarpone Cream
500 mlDouble Cream
150 gMascarpone
25 gIcing Sugar
15 gDr. Oetker Madagascan Vanilla Paste (1tbsp)
To Decorate
about 8 - 10Black Cherries in Kirsch
10 gOrange Zest (zest of 1 orange)
about 15 gDr. Oetker Dark Chocolate

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Picture - Dr. Oetker Platinum Grade Leaf Gelatine
Picture - Dr. Oetker Madagascan Vanilla Paste (1tbsp)
Picture - Dr. Oetker Madagascan Vanilla Paste (1tbsp)
1

For the Jelly

First up lets make the jelly layer, soak the gelatine leaves in a bowl of cold water to soften for about 5 minutes. Meanwhile pour the cherry juice into a large pan over a low heat. Squeeze the excess water out of the gelatine leaves and pop into the pan. Stirring gently heat the mixture until the gelatine has dissolved. 

2

Drain the cherries but reserve the juice for later. Add the cherries to the pan and pour into your trifle dish – we used a 20cm diameter trifle dish. Pop into the fridge and let the jelly set for about 4 hours.

3

For the Custard

While your jelly is setting it’s time to make the custard; pop the milk and double cream into a sauce pan with the Vanilla Paste. Bring to the boil and remove from the heat. 

4

In a bowl whisk the egg yolks and sugar until light and fluffy and then whisk in the cornflour. Gradually pour in the hot milk mixture and whisk until smooth. Pour your custard mixture back into the empty saucepan and stir over a gentle heat until it thickens this could take 8-10 minutes, be careful not to let it boil. Pour into a clean bowl and cover the surface of the custard with greaseproof paper to prevent a skin from forming on the custards surface, leave to cool.

5

For the Panettone Layer

Once your jelly layer is set, slice your panettone into thick slices; use a round cutter to cut circles out of the panettone. Layer up the circles of panettone to create 2 layers of sponge on top of the jelly. 

6

Mix together 2tbsp of the reserved cherry syrup and sherry. Drizzle over the panettone.  

7

For the Mascarpone Cream

Next up, time to make the mascarpone cream, pop the double cream, mascarpone, icing sugar and Vanilla Paste into a large bowl and whisk together with a hand held electric whisk until soft peaks form.

8

To Assemble your Trifle

Once your custard has set, whisk up to loosen and spoon over the panettone – it is easiest to pipe the custard and fill in any gap between the panettone. 

9

Next dollop the cream on top of the custard and smooth using the back of a spoon or palette knife.

10

Pop the cherries on top of the cream, sprinkle over the orange zest and grate over the Chocolate. Your Panettone Trifle is now ready to tuck into and enjoy! Keep your trifle in the fridge until you are ready to serve.

Tips

  • Your trifle will keep for up to 2 days, add the cream layer and decorations just before you are ready to serve. 
  • Make sure your mascarpone and cream are at room temperature before whipping to ensure a lovely smooth topping.
  • Love this recipe? Why not get inspired by our delicious vegan option with our Vegan Christmas Trifle or Dr. Oetker Christmas Trifle recipes? Discover your favourite today!
  • Love this treat recipe? Why not get inspired by our other Christmas recipes. Pick up your favourite today!